Hello Autumn – Halloween Cake!
All you need is:
4 tbsp coconut oil
1/2 glass dark brown or coconut sugar (also depending on your budget and healthiness level)
1 glass of wholegrain wheat flour
1/2 glass of wholegrain spelt flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground turmeric
1/2 tsp ground nutmeg
1 small pumpkin (as shown in the pictures)
1 can of aquafaba
1 glass walnuts
1/2 glass of soaked dates
1/2 glass of soaked cashews
4 tbsp melted coconut oil
Pinch of salt
Pinch of cinnamon
Pinch of turmeric
Pinch of black pepper
1/3 glass ground pumpkin seeds
Here’s what you do:
Oil medium size baking dish. Preheat oven to 180 C / Gas 4.
In food processor whisk *aquafaba until thick white foam exactly like we use to see whisked egg white. Add it to large bowl. Remove skin and seeds from pumpkin and in food processor chop it very finely and add it to the bowl with whisked aquafaba. To the same bowl add oil (melted vegan butter/oil coconut oil or olive oil), sugar and mix all together very gently.
In the second bowl mix flour, bicarbonate of soda, cinnamon, ginger, nutmeg and walnuts (chop them a little before). Mix until all spices and nuts spread in evenly.
Combine both bowls to one (I recommend to pour flour bowl into the aquafaba/oil bowl) and mix until smooth.
Spread evenly in the oiled dish and bake for 35-40 minutes.
Whilst cake is baking prepare the glazing. Drain soaked dates and cashews, add them to the blender with all remaining glazing ingredients and blend until smooth.
Wait until the cake cools down a bit, spread it through out. Dust with some ground pumpkin seeds. Enjoy and share!
*Aquafaba is best ever vegan replacement for eggs and it’s just a simple canned chickpea water, which we all used to through away, not anymore my friends!